Fresh-cut Products (Short Course)
Sponsor: UC Davis Postharvest Center

Fresh-cut products are fresh fruits and vegetables that have been prepared (cleaned, washed, sanitized, cut), packaged, and held under refrigeration until consumption. The fresh-cut sector continues to develop innovative and convenient products.

Consumers demand safe, high quality fresh-cut products that have extended shelf-life, but also good eating quality. These demands require that fresh-cut processors and handlers meet rigorous standards.

This workshop provides an intensive and substantive overview of fresh-cut production, processing, packaging, distribution and quality assurance. Participants gain working knowledge of established and new procedures through topic-related sessions and demonstrations.

In 2017, the workshop will feature discussions on fresh-cut marketing, new packaging, product physiology, microbial control, and sensory evaluation. And our practical demonstration on the impact of temperature on packaged product quality reinforces all the temperature-related discussions.

The fresh-cut industry and this workshop have changed considerably over the past 20 years. Join us if you are new to the fresh-cut industry, or if you want updates on many topics important to the success of the fresh-cut fruit and vegetable sector.

Who Should Attend

The workshop is relevant to all levels of fresh-cut produce industry professionals—from small, local and regional produce processors to large businesses with nationwide distribution. Food scientists, food engineers, quality assurance personnel and new product development staff as well as representatives from research institutions, the restaurant and Institutional food industries, and equipment, packaging and ingredient suppliers will all benefit from attending.

Date and Time

This workshop will be held September 17–19, 2018 from 8:00am–5:00pm. The registration desk will open at 7:15am on Tuesday, September 17.


The workshop will be held at the at the Buehler Alumni & Visitors Center on the UC Davis campus.

Enrollment Fee (2019)

$1275 includes all instruction, course materials, three lunches and morning and afternoon snacks and coffee breaks, plus an evening networking reception. Please enroll by September 6, 2019.

For more information on technical content, please contact:

Dr Trevor V Suslow 
Title: Extension Research Specialist
Department of Plant Sciences
Mann Laboratory Mail Stop 3 
Davis, CA 95616-8780
Phone: (530) 754-8313 
Fax: 530-752-4554

For more registration information, please contact:

Penny Ann Stockdale 
Title: Program Representative
Department of Plant Sciences
One Shields Avenue 
Mail Stop 2 Wickson 3047
Davis, CA 95616-8780
Phone: 530-752-7672